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Pancake cake

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Pancake cake

Today I treat you the pancake cake with layers of silky pumpkin custard with a pronounced taste and aroma of orange and hints of white chocolate. Fresh and tasty.


Cooking time 60 minutes Number of servings6

Ingredients for Pancake cake




Step-by-step instruction of cooking Pancake cake


Step 1

For the cream put on to bake the pumpkin.
Take 500 gr. chopped pieces of pumpkin, with one orange remove the peel, sprinkle on the pumpkin this orange squeezing the juice. The pulp from the orange, too, can add to the pumpkin.
Add 2 tbsp oil and the juice of half a lemon.
If the big lemon - the juice of half a lemon, if the lemon is small, the juice of a whole lemon.
Stir so everything is evenly distributed, and sprinkle top with 2 tbsp sugar.
Put bake in a well heated oven until cooked pumpkin. I have it took 20 minutes.


Step 2

Fry the pancakes.
Exactly pancakes, not crepes, they were so fat, "fluffy".
Although if you want you can use any pancakes.


Step 3

Pumpkin is ready, it absorbed all the juice and sugar.


Step 4

Punch the pumpkin with a blender until smooth.


Step 5

Put the pumpkin in a water bath, add it to the white chocolate, broken into pieces, stir the mass to dissolve the chocolate.
Try the taste. At this stage, adjust the sweetness and acid.
If too sweet, squeeze a lemon, if the taste you feel sour, add sugar or even chocolate.


Step 6

Here such it turns out pumpkin-chocolate cream - it is watery.
Put the cream in the refrigerator for several hours (preferably overnight).


Step 7

In the morning you have the cream hardens and becomes very dense


Step 8

Grease the pancakes with cream


Step 9

Decorate as desired.
I got on top of chocolate balls for Breakfast around slices of stewed pumpkin, but the inscription is made of white chocolate paste.

The cream gives a very rich taste with a predominance of the orange flavor is set off by the softness of pancakes.
Moderately sweet and fresh at the same time.
Fans of pumpkin will love.